Smelly small potent, the onion caramelizes in my oven at 400 degrees. I sliced into four pounds of onions today to make our French Onion Soup. I slit into the yellow onions heart and threw it into my cast iron dutch oven to cook for an hour; the onions fought back with painful tears.
I wondered who were the first people to think it a good idea to use onions in their cooking? How did the first people know the richness they held when used properly? Where were they first used? I love the taste of sweet onions, the usefullness of a yellow onion, and the tart taste of a red onion juilienned to a bed of arugula.